1/2 cup butter

2 large Spanish onions, diced

2 (8-to-10-ounce) boxes mushrooms, sliced

1 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc

1/4 cup soy sauce

4 teaspoons paprika

2 teaspoons dried dill

2 teaspoons dried thyme

1/4 cup + 2 tablespoons Glicks Flour

2 cups milk

1/2 cup sour cream, plus more to serve

1/4 cup Tuscanini Lemon Juice

1 cup Tuscanini Olive Oil

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon crushed red pepper, or to taste

1/2 teaspoon Tuscanini Lemon Juice

4 par-baked baguettes, sliced